Zesty Lemon and Blueberry Muffins Recipe: Fluffy Morning Joy

Sunny kitchens burst with cheerful lemon and blueberry muffins that dance between sweet and tangy flavors.

Berries nestled in soft, pillowy batter create magical morning moments.

Crumbly edges promise delightful texture with each delicate bite.

Fresh ingredients combine into a simple, irresistible treat that feels like a warm hug.

Bright citrus notes complement the deep purple blueberries perfectly.

Baking these muffins brings immediate joy and comfort to your morning routine.

You’ll want to savor every single crumb of this delightful recipe.

Why Mary Berry Lemon And Blueberry Muffins Are So Lush

• Burst with Seasonal Flavor: Celebrate summer's bounty by combining bright lemon zest and juicy blueberries in a single, delightful muffin that captures the essence of fresh produce.
• Craft with Beginner-Friendly Technique: Master baking skills easily with straightforward mixing steps that require minimal culinary expertise, making these muffins perfect for novice bakers seeking delicious results.
• Create Versatile Breakfast Treat: Enjoy these moist muffins as a quick morning grab, afternoon snack, or sweet companion to coffee, delivering a crowd-pleasing option for various occasions and hunger moments.
• Customize with Simple Variations: Experiment by swapping blueberries with raspberries or adding a sprinkle of streusel topping, allowing personal creativity while maintaining the recipe's core deliciousness.

Ingredients For Mary Berry Lemon And Blueberry Muffins

• Butter: Provides rich, creamy flavor and tender texture to the muffins.
• Lemon Zest: Adds bright, citrusy aroma and enhances overall flavor profile.
• Sugar: Sweetens the muffins and helps create a golden brown crust.
• Egg: Binds ingredients together and contributes to muffin's structure.
• Vanilla: Introduces warm, sweet undertone to the muffin flavor.
• Milk: Adds moisture and helps create a soft, tender crumb.

• All-Purpose Flour: Forms the base of the muffin and provides structure.
• Baking Powder: Helps muffins rise and creates a light, fluffy texture.
• Salt: Balances sweetness and enhances other flavors in the recipe.

• Blueberries: Adds natural sweetness, juicy bursts of flavor, and nutritional value to the muffins.

• Extra Sugar: Provides a sweet, crispy topping for the muffins.

Easy Instructions For Mary Berry Lemon And Blueberry Muffins

Step 1: Warm Up the Oven

Fire up your oven to 375°F (190°C) and grab a muffin tin. Line the cups with paper liners or give them a light spray of cooking oil to prevent sticking.

Step 2: Whip Up the Base

• Softened butter
• Lemon zest
• Granulated sugar

Cream these ingredients together until they become light and fluffy, creating a smooth and airy mixture.

Step 3: Add Moisture and Flavor

• Egg
• Vanilla extract

Mix thoroughly until everything is beautifully blended and looks silky smooth.

Step 4: Prepare the Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure there are no lumps for a perfectly textured muffin.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir gently to keep the batter light and airy. Don’t overmix – a few small lumps are perfectly fine.

Step 6: Introduce the Blueberries

Carefully fold fresh blueberries into the batter, distributing them evenly throughout. Be gentle to avoid crushing the delicate berries.

Step 7: Fill and Sprinkle

Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle a bit of extra sugar on top for a delightful crunch and sweet finish.

Step 8: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes. Look for a beautiful golden color and test with a toothpick – it should come out clean when inserted into the center of a muffin.

Step 9: Cool and Enjoy

Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and makes them easier to remove from the tin.

Tips To Nail Mary Berry Lemon And Blueberry Muffins

• Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before folding into batter to help them stay suspended evenly throughout the muffins.
• Boost Lemon Flavor: Add an extra teaspoon of lemon zest or a tablespoon of fresh lemon juice to intensify the citrus notes in the muffins.
• Check Freshness of Baking Powder: Ensure your baking powder is fresh to guarantee maximum rise and a light, fluffy texture in the muffins.
• Customize Sweetness: Reduce sugar by 2-3 tablespoons if using sweeter blueberries or prefer a less sweet muffin.

Twist Ideas For Mary Berry Lemon And Blueberry Muffins

• Gluten-Free Lemon Blueberry Muffins: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly option.
• Vegan Berry Sunshine Muffins: Swap butter for coconut oil, use flax egg instead of regular egg, and choose plant-based milk for a dairy-free version.
• Low-Sugar Citrus Berry Muffins: Reduce sugar content by using monk fruit sweetener or stevia, and add extra lemon zest for enhanced flavor.
• Whole Wheat Wholesome Muffins: Substitute half white flour with whole wheat flour for added fiber and nutty undertones.

Great Pairings For Mary Berry Lemon And Blueberry Muffins

• Pair Zesty Herbal Tea: Brew a light chamomile or lavender tea that complements the bright lemon notes and softens the muffin's sweetness.
• Enhance with Fresh Cream: Serve alongside a dollop of lightly whipped cream or mascarpone to balance the muffin's tangy blueberry flavor and add creamy richness.
• Elevate with Honey Drizzle: Add a delicate honey drizzle over the muffin to amplify the natural sweetness and create a luxurious breakfast or brunch experience.
• Match with Citrus Smoothie: Blend a quick orange or lemon smoothie that echoes the muffin's citrus undertones and provides a refreshing morning drink.

Storage Suggestions For Mary Berry Lemon And Blueberry Muffins

• Store muffins in an airtight container for up to 3-4 days. Place a paper towel inside to absorb moisture and prevent sogginess.
• Wrap individual muffins tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Label with date and contents.
• Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, microwave for 15-20 seconds until warm.
• Warm muffins in oven at 300F for 5-7 minutes or microwave for 10-15 seconds to restore freshness and soft texture.

FAQs About Mary Berry Lemon And Blueberry Muffins

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in a bit of flour before adding to the batter to prevent sinking and bleeding.

• How do I prevent my muffins from becoming tough?

Mix the batter gently and minimally. Overmixing can develop gluten, making muffins dense and chewy instead of light and tender.

• What can I do if I don't have fresh lemon zest?

You can substitute with 1-2 teaspoons of bottled lemon juice or use orange zest for a slightly different citrus flavor. The key is maintaining that bright, fresh citrus note.

Lemon And Blueberry Muffins Recipe

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4.7 from 27 reviews

• Total Time: 35-40 mins
• Yield: 12 1x

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Description

Scrumptious lemon and blueberry muffins bring sunshine to your breakfast table with their perfect balance of tangy citrus and sweet berries. Fresh ingredients and simple steps guarantee a delightful morning treat that will brighten your day and satisfy your cravings.

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Ingredients

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Main Ingredients:

• 2 cups blueberries (fresh or frozen)
• 2 cups plain or cake flour
• 1 egg

Wet Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1 cup + 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk or buttermilk
• Zest of 1 lemon

Dry Ingredients:

• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt

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Instructions

1. Prepare oven at 375F (190C) and arrange paper liners in muffin tray.
2. Whip softened butter with fragrant lemon zest and sugar until light and airy, creating a smooth base.
3. Incorporate egg and vanilla extract, blending until mixture becomes silky and uniform.
4. In a separate container, sift together flour, leavening agent, and salt to eliminate potential lumps.
5. Gradually introduce dry ingredients into wet mixture, gently alternating with milk to maintain delicate texture.
6. Carefully fold fresh blueberries into batter, distributing evenly without crushing fruit.
7. Portion batter into prepared muffin cups, ensuring consistent volume for uniform baking.
8. Sprinkle additional sugar across muffin tops for delightful caramelized crunch.
9. Bake for 20-25 minutes, watching for golden edges and checking with toothpick for complete doneness.
10. Allow muffins to rest in pan for 5 minutes, then transfer to wire rack for complete cooling and optimal texture.

Notes

• Swap butter for coconut oil to create a dairy-free version that’s just as moist and delicious.
• Dust blueberries lightly with flour before folding into batter to prevent them from sinking to the bottom during baking.
• Use fresh or frozen blueberries, but if using frozen, do not thaw to maintain their shape and prevent color bleeding into the batter.
• Adjust sweetness by reducing sugar or using alternative sweeteners like honey or maple syrup for a healthier twist.

• Prep Time: 15 mins
• Cook Time: 20-25 mins
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 190 kcal
• Sugar: 13 g
• Sodium: 110 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg